Cured Chicken Ham Legs

[zwiller]

WOW missed this thread! NICE. I run these cured drums often but slightly different take. I use Pops low salt so I can then later add a rub and sear on the gasser.

 

[philpom]

Those look amazing, I'd love emto chow on 1 or 3, maybe with a variety of sauces.

 

[DRKsmoking]

WOW missed this thread! NICE. I run these cured drums often but slightly different take. I use Pops low salt so I can then later add a rub and sear on the gasser.

Thanks Sam for the like and the comment

That was back in Feb of 2022, Brian @BrianGSDTexoma kind of brought it back up as he is doing some right now I think.

Love doing chicken drums many different ways . But mostly I also use a version of Pops also. Lower salt and some Lime or Lemon extract ( thanks to Rich @chopsaw with his lemon idea )

Those look amazing, I'd love emto chow on 1 or 3, maybe with a variety of sauces.

Thanks Phil for the like and the comment

They were very good, I was doing those for another cook , but was showing how I cured them first.
But they are great like this just as they are or repurposed, lol.

David

 

[chopsaw]

Lime or Lemon extract

I've switched to using orange the most with poultry . Really good .

 

[DRKsmoking]

I've switched to using orange the most with poultry . Really good .

I still have not tried the orange , Mona might like it better as she is not a big fan of too much of a tang from all my use of lime or lemon in things.

David

 

[zwiller]

I still have not tried the orange , Mona might like it better as she is not a big fan of too much of a tang from all my use of lime or lemon in things.

David

I bought the orange extract during the holidays and have not used it yet but was BLOWN away when I smelled it. The lemon is sorta fake to me/pledge, but the orange is like a walk thru a citrus grove and VERY fresh smelling. Totally backwards from what I expected. That reminds me, I need to grab this. Reviews are very good. Will be adding some new mex red to that.

 

[Boris1]

So I did my Chicken legs in a wet cure brine. Doing these for an other post but there has been some
talking about wet cure and dry cure. Just wanted to show how I did them and how they turned out.

1 1/2 tea Cure#1
1/3 cup kosher salt
1 packed cup dark brown sugar
1/4 ground cloves
3cups hot water, 3 cups cold water
Soaked for 34 hours in the brine , flipped every 12 hours or so in my cold fridge
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Removed from the brine, rinsed off, than dried and in fridge for 30 hours ( because had to work in yard )
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In the smoker for 3 hours . Start at 225deg. for 1 1/2 hour than up to 275deg. for 1 1/2 hour

View attachment 525539
The belly is for an other post also
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These are fantastic , had to slap Mona's hand to stay away from them , But we did share 1
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Thanks for looking , will post soon with what I am doing with these

David

Bookmarked thanks for sharing!!

 

[DRKsmoking]

I bought the orange extract during the holidays and have not used it yet but was BLOWN away when I smelled it. The lemon is sorta fake to me/pledge, but the orange is like a walk thru a citrus grove and VERY fresh smelling. Totally backwards from what I expected. That reminds me, I need to grab this. Reviews are very good. Will be adding some new mex red to that.

View attachment 734642

Sounds good Sam.

I will have to look and see if I can find this.


Ever notice that cleaners and things say now with real lemon in the mix
But foods say with artifical lemon flavours , Seems backwards to me. LOL

David

 

[DRKsmoking]

Bookmarked thanks for sharing!!

Glad you liked it , thanks

David

 

[hondabbq]

Got a dozen coming out of cure at noon ish when I get home from work. on the smoker tomorrow.
Next batch Im going to use a Tahiti Lime Pepper mix in the brine.

 

[BrianGSDTexoma]

That was back in Feb of 2022, Brian BrianGSDTexoma kind of brought it back up as he is doing some right now I think.

Well my picture did not come out but these where fantastic! Almost falling off the bone and so juicy. I cured for 3 days and dried one. Everyone said that was the best chicken they ever had. I had bought a cheap Walmart charcoal chimney for the river and that thing sucks. Vortex not running as hot on this grill. I will be going to get a Weber Rapidfire this week.

 

[DRKsmoking]

Well my picture did not come out but these where fantastic! Almost falling off the bone and so juicy. I cured for 3 days and dried one. Everyone said that was the best chicken they ever had. I had bought a cheap Walmart charcoal chimney for the river and that thing sucks. Vortex not running as hot on this grill. I will be going to get a Weber Rapidfire this week.

Thats great Brian, Those are great compliments and that is a great feeling .

I should get some drums in a batch of brine soon.

David

 

[BrianGSDTexoma]

I got a picture this time. This is about 15 minutes from being done. I took these to 195. These legs are crazy good and so tender and juicy. I just wish I could get crispy skin but everyone really enjoyed them. I have 8 legs still to cook. Think I will do that KFC method with them. Been a while since I did kettle fried chicken.

 

[chopsaw]

Looks good Brian .

I just wish I could get crispy skin

That skin should be rendered down and tender when cooked like that .

 

[BrianGSDTexoma]

Looks good Brian .


That skin should be rendered down and tender when cooked like that .

The skin was tender just not crispy. I let them dry over night in fridge. I did not oil or season them as I like the flavor as is with the cure. I would put them over the vortex when done but that a lot of legs though I might try it next time.

 

[chopsaw]

did not oil or season them as I like the flavor as is with the cure.

Same for me .
I dry in the fridge , and black pepper only on the skin if brined like these .
I always look for the skin to split , as the meat swells up .
I take the internal temp same as you did .